壳聚糖涂膜对枸杞鲜果常温保鲜的研究(英文)

文献类型： 中文期刊

第一作者： 李晓莺

作者： 李晓莺;何军;葛玉萍;曹有龙

作者机构：

期刊名称： Agricultural Science & Technology

ISSN： 1009-4229

年卷期： 2009 年 03 期

页码： 120-122

摘要： [Objective] The aim was to study the preservation of fresh Chinese wolfberry fruit via chitosan coating. [Method] Using Chinese wolfberry "Ningqi No. 1" as experimental material, the fresh fruits were coated by different concentrations of chitosan(0.75%, 1.00%, 1.25%, 1.50% and 1.75%) at room temperature to study the changes in weight loss rate, rate of rotten fruits rot, soluble solid content and vitamin C(Vc) content. [Result] Of all the treatments, the fruits coated with 1.25% chitosan showed lowest rate of rotten fruit and weight loss rate, and highest Vc and soluble solid content, presenting the optimal fresh-keeping effect. [Conclusion] Chitosan coating is helpful for the preservation of fresh Chinese wolfberry fruit at room temperature.

分类号： S567.19

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